Vegan No-Bake Cheesecake with Strawberry Sauce
 
Prep time
Cook time
Total time
 
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Serves: 1 9-inch "cheesecake"
Ingredients
Vegan No-Bake Cheesecake
  • 2 packages (20 sheets) graham crackers*, ground or crushed into crumbs
  • 2 tablespoons coconut sugar
  • 11 tablespoons dairy-free buttery spread or sticks, melted
  • 2 8-ounce packages dairy-free cream cheese alternative (Keisha tested with Tofutti), room temperature
  • 2 tablespoons coconut oil (soft, room temperature)
  • 2 tablespoons dairy-free sour cream (Keisha tested with Tofutti)
  • ¼ cup So Delicious Dairy Free Original Coconut Milk Creamer
  • 1 cup sugar
  • 2 tablespoons So Delicious Dairy Free Original Coconut Milk Beverage
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • Strawberry Sauce (optional, recipe follows)
  • Coconut flakes (optional)
Strawberry Sauce
Instructions
Vegan No-Bake Cheesecake
  1. Pour the graham cracker crumbs into a medium bow and stir in the coconut sugar. Add the melted butter alternative and stir until well combined.
  2. Press the crumb mixture firmly into a 9-inch spring-form pan. Chill the crust in the refrigerator while preparing the filling.
  3. Using an electric mixer set at medium-high speed, beat the cream cheese alternative in a large bowl until smooth.
  4. One at a time, beat in the coconut oil, the dairy-free sour cream, the creamer, the sugar, and finally the milk beverage, scraping the sides of the bowl as necessary. Then, beat in the lemon juice and vanilla until combined.
  5. Pour the filling into the crust and smooth the top with a rubber spatula. Cover with plastic wrap and place in the freezer for 1 hour.
  6. Unclasp sides of the string-form pan, and remove cheesecake. Place the cake on a serving platter and chill in the refrigerator for 1 hour before serving. Serve plain or drizzle with strawberry sauce and sprinkle with coconut flakes.
Strawberry Sauce
  1. Crush the strawberries in a zip-lock bag.
  2. Place the strawberries, sugar, coconut water, and milk beverage in a saucepan over high heat. Stir consistently with a wooden spoon while cooking for about 3 minutes.
  3. Stir in the agave nectar and cornstarch. Bring to a bubbling boil, stirring constantly. Reduce the heat to low and simmer 2 minutes. Remove from the heat and let cool.
  4. Strain the sauce and discard any remaining strawberry pieces.
  5. Pour in a container and refrigerate for 1 hour before using.
Notes
*Note that many graham crackers do contain honey (also keep an eye out for dairy!). If strictly vegan, be sure to use grahams that are honey-free.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-no-bake-cheesecake